Vegan Chocolate Chip Cookies
Do you mind if I gloat for a few seconds? Thanks!
I have never in my life been so excited about the weather as I am today.
You see, this girl (me), was born and raised in South Texas where I met my super cool husband.
My husband took me from Texas to San Diego… I know… I’m spoiled…
Then, my husband took me from San Diego to Washington, DC.
Here in DC, I have experienced some of the most beautiful fall weather with gorgeous fall leaves.
We have a giant Cherry Blossom tree in our backyard, which when bloomed in the spring, looks like pink cotton candy flowers.
And here, in DC, this girl from Texas has experienced more snow then I have seen in my entire life. Thirty-seven inches to be exact!
I have never been more ready for spring!
And today, this first day of March, the weather is suppose to reach a high of just over 50 degrees!!!!!!!!
Spring is on its way! I may even bust out the jogging stroller today… who knows… the options are endless!
Okay… I’m done gloating 😉
If you haven’t figured this out yet… chocolate chip cookies are my absolute favorite!
I have a few recipes that I love. One of them is this recipe. When I made these vegan cookies, people can’t even tell they’re vegan.
Well… they’re kinda vegan. I’m not a huge fan of carob, so I use regular semi-sweet chocolate chips 🙂
A couple of years ago I came across this recipe online from Dreena Burton of Eat Drink & Be Vegan.
Over time I’ve slightly altered the recipe. What I love about her recipe is the creative use of molasses.
The molasses combined with maple syrup makes this cookie taste like there’s tons of brown sugar in it… but there’s none at all!
My favorite part about baking chocolate chip cookies is eating the cookie dough!
The fact that there’s no eggs in this recipe makes me feel less guilty about indulging!
Ingredients:
- 1 1/4 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup sugar
- 1/3 cup maple syrup
- 1 teaspoon blackstrap molasses
- 1 tablespoon vanilla extract
- 1/3 cup canola oil
- 1/2 cup semi-sweet chocolate chips (or carob chips)
Directions:
Preheat oven to 350 degrees
Combine flour, baking powder, baking soda, salt, and sugar. Whisk until combined.
In a separate bowl, whisk maple syrup, molasses, vanilla, and canola oil.
Combine wet ingredients with dry ingredients. Mix until well combined. Add in chocolate chips.
Drop by HEAPING tablespoon onto ungreased cookie sheet. Will make about 9 cookies.
Bake for 10-12 minutes. Remove from oven immediately. Let set on cookie sheet for 2 minutes, then carefully remove and place cookies on cooling rack.
Enjoy!
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Have a great Monday!!!!
I didn’t know you were originally from Texas! Our weather is still crap – in the 30s now. UGH!
Your cookies look great!
It’s been too long since I’ve had a homemade chocolate chip cookie!
Ummm you had me at the title. These look awesome 🙂 And semi-sweet chocolate is vegan!
HOLY YUM…those look simply amazing!!
oh those cookies sound/look great!! i’m with you, not a fan of carob so in my “vegan” recipes i stick with the good ol choc chip
Thanks for the recpe… it is on my list to bake this weekend.
Don’t feel too bad about this winter.. it has been cold, wet and misreable here in TX as well.
Gloat away, sister, those cookies look A-ma-zing!!! I’m not allowing myself to get too excited about the weather. I’m in NYC where it’s known to snow in April! I totally feel ya…I went from KY to SC to now NYC..after five years, I still have a hard time adjusting to the weather each year!
http://www.firednfabulous.blogspot.com/
Oh I’m so with you about being ready for spring. Can’t wait till all this snow melts so I can take my kiddies to the parks. Thank you for your wonderful recipe. I tried baking for the first time last week and I’m just thankful it wasn’t disastrous. I gotta start baking more. Have a great week.
By the way, I’ve added a new page on my blog called mommy thoughts, thought you may be interested.
Texas to San Diego to Washington DC? What a bunch of cool places to live. I’ve lived in Toronto and then Los Angeles! I am so ready to move elsewhere, at least for a little while!
Loving the chocolate chip cookies!!
Yum!!! These look wonderful!
You MUST post pictures of your tree when it blooms! I bet it’s gorgeous!
haha gloat all you want! i totally feel ya on being ready for spring…we’re supposed to get in the 50’s this week in colorado too, and i could NOT be more excited about it!
I CAN NOT wait for spring. I have such spring fever. The days are getting longer and I love it!
Oh I need to make these!!! (I’ve been on a baking kick lately) – they look SO good! (loving the ingredients too!)
I’ve made these cookies several times and we love them! I especially love eating the cookie dough too!
I’m jealous of living in San Diego – my dream place to live.
Yes, I am soooo happy that we are seeing a bit of spring! We deserve a ton of good weather after the horrible DC winter this year!
I love that cookbook – i make her cookies all of the time. I don’t really like carob either so I also swap out for semi-sweet or dark chocolate. I am SOO ready for spring too!
these are the best looking choc chip cookies i have seen in a long time…omg you totally rocked these!
I remember my FIRST spring in DC ever…I experienced the same exuberance that you had! And oh the cherry blossoms are amazing…when is the season again? Will you be going?
Wow!! Yummmm. I would love those cookies- I’m going to have to try that recipe! Thanks!
Those look DElicious!!
I agree, I think carob is disgusto…I don’t understand how people can eat that stuff. Ick!
I can feel the warmth of your 50 degree weather! That is so great! It was 45 here yesterday and it was amazing!
Ok, two things about this post remind me of my childhood. I lived in Virginia for a year or two and my parents used to drag my brother and sister and I to D.C. to see the cherry blossoms (we were teenagers so we went kicking and screaming).
The cookies also remind me of my childhood making cookies with my grandmother. Your version might be a bit healthier! 😉
Oh yum. I don’t eat the batter either because of the eggs. This, though, might not make it onto the baking sheet. I looove chocolate chip cookies.